Why Make This Recipe
Blueberry-Lemon Yogurt Cake is a delightful dessert that combines the sweet burst of blueberries with the bright zing of lemon. This cake is moist and fluffy, thanks to the yogurt in the batter. It’s perfect for gatherings, afternoon tea, or simply as a treat for yourself. Plus, it’s easy to make and uses simple ingredients you might already have at home.
How to Make Blueberry-Lemon Yogurt Cake
Ingredients:
- 1 cup plain yogurt (Greek or regular)
- 1 cup sugar
- 3 large eggs
- 1/2 cup vegetable oil
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries (or frozen, if preferred)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, mix the yogurt and sugar until well combined.
- Add the eggs, vegetable oil, lemon zest, and lemon juice. Stir until the mixture is smooth.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries, being careful not to crush them.
- Pour the batter into the prepared cake pan.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
How to Serve Blueberry-Lemon Yogurt Cake
You can serve this delicious cake plain or dusted with powdered sugar for a little sweetness. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy it with a cup of tea or coffee for a delightful treat!
How to Store Blueberry-Lemon Yogurt Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. You can also wrap individual slices in plastic wrap and freeze them for up to three months.
Tips to Make Blueberry-Lemon Yogurt Cake
- Make sure your ingredients are at room temperature for the best results.
- If using frozen blueberries, do not thaw them; add them directly to the batter.
- For an extra lemony flavor, add more lemon zest or a splash of lemon extract.
Variation
You can experiment with different fruits. Try raspberries, strawberries, or even peaches instead of blueberries. You can also add nuts like chopped walnuts or almonds for extra texture.
FAQs
1. Can I use other types of yogurt for this recipe?
Yes, you can use any yogurt like Greek, nonfat, or flavored yogurt, but be mindful that flavored yogurts may change the cake’s taste.
2. Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and is even better the next day as the flavors meld together.
3. Is it okay to use frozen blueberries?
Yes, frozen blueberries work well in this recipe. Just toss them into the batter without thawing. This helps prevent color bleeding into the cake.
Print
Blueberry-Lemon Yogurt Cake
A moist and fluffy dessert featuring the sweet burst of blueberries and bright zing of lemon, perfect for gatherings or afternoon tea.
- Total Time: 60 minutes
- Yield: 8 servings 1x
Ingredients
- 1 cup plain yogurt (Greek or regular)
- 1 cup sugar
- 3 large eggs
- 1/2 cup vegetable oil
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries (or frozen, if preferred)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Mix the yogurt and sugar until well combined.
- Add the eggs, vegetable oil, lemon zest, and lemon juice. Stir until the mixture is smooth.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the blueberries gently, being careful not to crush them.
- Pour the batter into the prepared cake pan.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients and if using frozen blueberries, add them directly to the batter without thawing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: blueberry cake, lemon dessert, yogurt cake, easy dessert, tea cake